Zhengbiao Gu

发表

Electrospun starch nanofibers: Recent advances, challenges, and strategies for potential pharmaceutical applications

Guodong Liu, Zhengbiao Gu, Yan Hong, 2017, Journal of controlled release : official journal of the Controlled Release Society.

Maltose binding site 2 mutations affect product inhibition of Bacillus circulans STB01 cyclodextrin glycosyltransferase.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, International journal of biological macromolecules.

Fusion of maltooligosaccharide-forming amylases from two origins for the improvement of maltopentaose synthesis

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food Research International.

Variants at position 603 of the CGTase from Bacillus circulans STB01 for reducing product inhibition.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Double mutations enhance β-cyclization activity of cyclodextrin glycosyltransferase from Bacillus circulans

Zhengbiao Gu, Yan Hong, Li Cheng, 2016 .

Effects of ionic liquid/water mixture pretreatment on the composition, the structure and the enzymatic hydrolysis of corn stalk

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, Industrial Crops and Products.

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Zhongxiang Fang, Tao Feng, Zhengyu Jin, 2013 .

Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

Zhengyu Jin, Zhengbiao Gu, Haining Zhuang, 2014 .

Chemical Composition and Some Rheological Properties of Mesona Blumes Gum

Zhengyu Jin, Zhengbiao Gu, T. Feng, 2007 .

Physical Changes of Mesona Blumes Gum/Starch Mixed Gel with Sugars

Zhengyu Jin, Zhengbiao Gu, Haining Zhuang, 2008 .

Rheological properties of rice starch-Mesona Blumes gum mixtures.

Zhengyu Jin, Zhengbiao Gu, Haining Zhuang, 2010 .

Rheological properties of cereal starch gels and Mesona Blumes gum mixtures

Zhengyu Jin, Zhengbiao Gu, Haining Zhuang, 2010 .

Structure of maltotetraose-forming amylase from Pseudomonas saccharophila STB07 provides insights into its product specificity.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Emulsification properties of enzymatically treated octenyl‐succinic anhydride starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2014 .

Structure and emulsification properties of octenyl succinic anhydride starch using acid‐hydrolyzed method

Zhengbiao Gu, Yan Hong, Zhengsong Li, 2017 .

Butyl Group Distribution, Intestinal Digestion, and Colonic Fermentation Characteristics of Different Butyrylated Starches.

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Journal of agricultural and food chemistry.

An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Critical reviews in food science and nutrition.

The effect of starch concentration on the gelatinization and liquefaction of corn starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2015 .

Molecular structure and digestibility of banana flour and starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2017 .

Digestibility and changes to structural characteristics of green banana starch during in vitro digestion

Zhengbiao Gu, Yan Hong, Li Cheng, 2015 .

Pasting and rheologic properties of potato starch and maize starch mixtures

Zhengbiao Gu, Yan Hong, Li Cheng, 2011 .

Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization.

Zhengbiao Gu, Yan Hong, Ling Zhu, 2018, International journal of biological macromolecules.

Preparation and characterization of pullulanase debranched starches and their properties for drug controlled-release

Guodong Liu, Zhengbiao Gu, Yan Hong, 2015 .

Effects of hydrocolloids on corn starch retrogradation

Zhengbiao Gu, Yan Hong, Yayuan Zhang, 2015 .

Preparation of acetylated nanofibrillated cellulose from corn stalk microcrystalline cellulose and its reinforcing effect on starch films.

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, International journal of biological macromolecules.

Characterization of physicochemical properties of cellulose from potato pulp and their effects on enzymatic hydrolysis by cellulase.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, Food Hydrocolloids.

Expression and Biochemical Characterization of a Thermostable Branching Enzyme from Geobacillus thermoglucosidans

Zhengbiao Gu, Yan Hong, Li Cheng, 2016, Journal of Molecular Microbiology and Biotechnology.

Rheological investigation of alginate chain interactions induced by concentrating calcium cations

O. Campanella, B. Hamaker, Zhengbiao Gu, 2013 .

Inclusion of tributyrin during enzymatic synthesis of cyclodextrins by β-cyclodextrin glycosyltransferase from Bacillus circulans

Zhengbiao Gu, Yan Hong, Li Cheng, 2020 .

Preparation and Characterization of Insulin-Loaded Zein/Carboxymethylated Short-Chain Amylose Complex Nanoparticles.

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, Journal of agricultural and food chemistry.

Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Foods.

Structural studies of an acidic polysaccharide of Mesona blumes gum

Zhengyu Jin, Zhengbiao Gu, T. Feng, 2008 .

Perspectives on evaluating health effects of starch: Beyond postprandial glycemic response.

Zhengbiao Gu, Caiming Li, X. Ban, 2022, Carbohydrate polymers.

Starch-Binding Domain Modulates the Specificity of Maltopentaose Production at Moderate Temperatures.

Zhengbiao Gu, Caiming Li, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food & function.

Effect of ascorbic acid on the properties of ammonia caramel colorant additives and acrylamide formation.

Zhengbiao Gu, Hongxing Chen, Zheng-biao Gu, 2014, Journal of food science.

Buckwheat digestibility affected by the chemical and structural features of its main components

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, Food Hydrocolloids.

Investigation of Digestibility In Vitro and Physicochemical Properties of A‐ and B‐Type Starch from Soft and Hard Wheat Flour

I. Tetlow, M. Emes, Zhengbiao Gu, 2007 .

Evolutionary Stability of Salt Bridges Hints Its Contribution to Stability of Proteins

Abhishek S. Dhoble, Zhengbiao Gu, Yan Hong, 2019, Computational and structural biotechnology journal.

Alpha-cyclodextrin: Enzymatic production and food applications

Zhengbiao Gu, Jing Chen, Jing Wu, 2014 .

The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages.

Zhengbiao Gu, Yan Hong, Li Cheng, 2020, Food & function.

Bonding strength and water resistance of starch-based wood adhesive improved by silica nanoparticles

Zhengbiao Gu, Yan Hong, Li Cheng, 2011 .

The desirable salt bridges in amylases: Distribution, configuration and location.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food chemistry.

Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Food Hydrocolloids.

Non-classical secretion of 1,4-alpha-glucan branching enzymes without signal peptides in Escherichia coli.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Bacterial 1,4-α-glucan branching enzymes: characteristics, preparation and commercial applications

Abhishek S. Dhoble, Zhengbiao Gu, Yan Hong, 2020, Critical reviews in biotechnology.

Calcium cation triggers and accelerates the gelation of high methoxy pectin

Zhengbiao Gu, Genyi Zhang, Hong Yan, 2013 .

Expression and characterization of an extremely thermophilic 1,4-α-glucan branching enzyme from Rhodothermus obamensis STB05.

Zhe Wang, Zhengbiao Gu, Yan Hong, 2019, Protein expression and purification.

Nanosilica sol leads to further increase in polyethylene glycol (PEG) 1000-enhanced thermostability of β-cyclodextrin glycosyltransferase from Bacillus circulans.

Zhengbiao Gu, Yan Hong, Li Cheng, 2014, Journal of agricultural and food chemistry.

Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread

Zhengbiao Gu, Caiming Li, X. Ban, 2022, Food Hydrocolloids.

Structural and functional characteristics of butyrylated maize starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, LWT.

Impact of amylose content on starch physicochemical properties in transgenic sweet potato.

Jun Yang, Peng Zhang, Zhengbiao Gu, 2015, Carbohydrate polymers.

Fabrication and characterization of complex nanoparticles based on carboxymethyl short chain amylose and chitosan by ionic gelation.

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, Food & function.

Progress and prospects of modified starch-based carriers in anticancer drug delivery.

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Journal of controlled release : official journal of the Controlled Release Society.

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Zhengbiao Gu, Yan Hong, Li Cheng, 2014 .

Polyethylene glycols enhance the thermostability of β-cyclodextrin glycosyltransferase from Bacillus circulans.

Caiming Li, Tod P. Holler, Zhengbiao Gu, 2014, Food chemistry.

Alcohol complexing agents influence bacterial α-cyclodextrin production

Zhengbiao Gu, Yan Hong, Li Cheng, 2021 .

Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, Food chemistry.

Calcium ion contribution to thermostability of cyclodextrin glycosyltransferase is closely related to calcium-binding site CaIII.

Zhengbiao Gu, Caiming Li, X. Ban, 2013, Journal of agricultural and food chemistry.

Optimal extracellular production of recombinant Bacillus circulans β-galactosidase in Escherichia coli BL21(DE3)

Zhengbiao Gu, X. Duan, Jing Wu, 2017 .

Mutations of Lysine 47 in cyclodextrin glycosyltransferase from Paenibacillus macerans enhance beta-cyclodextrin specificity.

Jian Chen, G. Du, Zhengbiao Gu, 2009, Journal of agricultural and food chemistry.

Delayed supplementation of glycine enhances extracellular secretion of the recombinant α-cyclodextrin glycosyltransferase in Escherichia coli

Jian Chen, G. Du, Zhengbiao Gu, 2009, Applied Microbiology and Biotechnology.

The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis

Zhengbiao Gu, Caiming Li, K. Hu, 2021, Food Reviews International.